Chicken Kadhi

For a Serving Size of Two:

Ingredients:

• 200 grams boneless chicken, cut into bite-sized pieces
• 100 grams plain yogurt
• 100 grams finely chopped onion
• 50 grams finely chopped tomato
• 1 tablespoon ginger-garlic paste
• 2 – 3 green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt (to taste)
• 1 tablespoon oil
• 500 ml water
• Fresh coriander leaves for garnish

Procedure:

• In a bowl, mix the chicken pieces with yogurt, turmeric powder, and a pinch of salt. Let it marinate for at least 30 minutes.
• In a heavy-bottomed pot, heat oil or ghee over medium heat. Add the cumin and mustard seeds and let them splutter.
• Add the finely chopped onions and sauté until they turn golden brown.
• Stir in the ginger-garlic paste and green chilies. Cook for another 1-2 minutes until the raw smell disappears.
• Mix in the chopped tomatoes, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the mixture is well combined.
• Add the marinated chicken along with the marinade. Stir well to coat the chicken with the spices and cook for about 5-7 minutes until the chicken is no longer pink.
• Pour in 500 ml of water and bring it to a boil. Lower the heat and simmer for about 20-25 minutes, allowing the chicken to cook thoroughly and the flavors to meld.
• Stir in the garam masala and cook for an additional 5 minutes. Adjust the consistency by adding more water if desired.
• Garnish with fresh coriander leaves and serve hot with rice or roti.

Nutritional Benefits:

Nutritional Information:

• Calories: 513 kcal
• Protein: 48.9 g
• Carbohydrates: 28.4 g
• Fat: 26.6 g